Oborozuki’s postcard-perfect views get a delicious upgrade with a brand-new menu that’s a symphony of French and Japanese flavours.

Oborozuki, the name meaning “hazy moon” in Japanese, has long been a beacon of elegance on Sydney’s Circular Quay. Nestled amidst the bustle of the harbour, it offered a serene escape with its traditional kaiseki experience. But now, Oborozuki has embarked on a captivating metamorphosis, unveiling a fresh chapter in its story.

The iconic two-story dining room remains, bathed in the soft glow of the Sydney sunset. The harbour sparkled outside the expansive windows, but the real magic unfolded on the plate. Chef Kang, with her impressive pedigree honed at Aria, brings a youthful energy and a meticulous approach to the menu. Think fresh, seasonal Australian produce treated with both French finesse and Japanese precision.

The experience begins with a touch of whimsy. You descend a dramatic spiral staircase, a surefire hit with the Instagram set, before being ushered to your table. Here, the attentive staff isn’t just there to take your order; they’re your guides on this new flight.

The à la carte menu is an invitation to create your own personalised journey. Opt for the Coral Trout, a dish that perfectly exemplifies Kang’s philosophy. The fish, imbued with a subtle sesame oil aroma is melt-in-your-mouth perfection, playing beautifully against the creamy richness of the accompanying wasabi mousse and the refreshing crunch of slivered daikon.

Or for more of a subtle nod to French tradition, but with a distinctly modern touch, opt for the Duck Breast with Mustard. The duck is cooked to a perfect medium rare with a juicy tenderness that’s complemented by the tangy mustard sauce. A reminder that sometimes, the simplest flavours can be the most satisfying.

For those seeking a truly immersive experience, Oborozuki offers private Teppanyaki rooms. Here, Chef Felix Zheng takes centre stage, orchestrating a 10-course tasting menu like a seasoned conductor leading his orchestra. The rhythmic sizzle and sear of premium ingredients on the teppanyaki grill fill the air as diners witness the culinary alchemy firsthand. Imagine the spectacle of beluga caviar glistening on a bed of ice, or the luxurious melt-in-your-mouth texture of A5 Kobe ribeye. It’s a feast for the eyes as much as the palate.

The transformation of Oborozuki isn’t just about the food, though. The extensive wine and sake list reflects a dedication to pushing boundaries and finding the perfect harmony of flavours. From renowned French wines to unique and rare sake offerings, the team has curated a selection that elevates the entire dining experience. The knowledgeable sommeliers aren’t just there to pour your drink; they’re there to guide you on a journey of discovery, helping you find the perfect pairing for every dish.

Oborozuki is more than just a place to celebrate a special occasion, you now also get to witness the exciting new chapter Chef Kang is writing in Sydney’s culinary story. This metamorphosis isn’t just a change in direction; it’s a bold statement about the future of modern Australian cuisine, a place where French and Japanese influences intertwine to create something truly special. So next time you find yourself wandering along the Sydney Harbour foreshore, take a moment to step into the hazy moonlit world of the new Oborozuki. You won’t be disappointed.

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